Production of frozen sweet potatoes

Abstract

A process for making frozen sweet potatoes includes the steps of slicing sweet potatoes, and then applying citric acid juice, preferably, lemon juice, to the slices. A coating then is applied to the slices, the coating including a mixture of corn syrup, honey, brown sugar, lemon flavor and vanilla flavor. The slices are pan-fried, cooled to room temperature, and then frozen. If desired, a flavor-enhancing mixture can be applied to the slices while they are being cooled. The flavor-enhancing mixture preferably includes cinnamon, cane sugar, allspice, and nutmeg. The invention does not require that the sweet potatoes be water-blanched in order to maintain the flavor and color of the sweet potatoes, and it provides coated sweet potato slices that are both flavorful and attractive. The sweet potato slices can be stored for long periods of time by freezing, and they can be cooked easily and quickly by conventional techniques immediately upon removal from the freezer.

Description

BACKGROUND OF THE INVENTION[0001]1. Field of the Invention[0002]The invention relates to the production of frozen sweet potatoes and, more particularly, to techniques for producing frozen sweet potatoes having enhanced flavor through the use of natural food seasonings.[0003]2. Description of the Prior Art[0004]A variety of methods exist for producing frozen potatoes. For example, U.S. Pat. No. 3,644,129 to Sloan discloses a method in which potato slices are blanched and then frozen. In addition to the '129 patent, many methods for producing frozen potatoes include the step of blanching since it is believed that blanching is necessary to inactivate enzymes, and thus inhibit subsequent discoloration.[0005]As indicated in U.S. Pat. No. 4,632,834 to Barnes, blanching, when used with sweet potatoes, not only can lessen the flavor of the potatoes, but it can diminish their color. In the case of sweet potatoes, it is particularly desirable to maintain as much flavor and color as possible. ...

AI Technical Summary

Benefits of technology

[0015]A feature of the present invention involves spraying the slices with a citric acid juice to maintain the color and natural flavor of the slices. It has been found that by using a citric acid juice as a preservative, the need to blanch the potatoes is eliminated. Any juices containing citric acid, such as orange juice or lemon juice, can be used. Since the uncooked sweet potato slices have only a limited ability to absorb the juice, the sweet potato slices can be soaked in a container of juice while a coating is being prepared.

[0017]As a result of the present invention, frozen sweet potatoes are provided that are flavorful, not only because the use of blanching is avoided, but also because they are prepared with a coating that enhances the flavor of the potatoes. Since the sweet potato slices are prepared with the coating prior to freezing, the sweet potato slices can be heated and served with a minimum effort.

Problems solved by technology

As indicated in U.S. Pat. No. 4,632,834 to Barnes, blanching, when used with sweet potatoes, not only can lessen the flavor of the potatoes, but it can diminish their color.

Unfortunately, Hullah's technique requires the use of a blanching step.

Further, while Hullah's technique presumably results in extended product storage time through the use of cross linking and soaking steps, it is doubted that these steps could be used to enhance the flavor of the potatoes.